About 1-1/4 hours before serving:
In 12-inch skillet over medium heat in hot olive oil, cook garlic until golden. Discard garlic. In drippings over medium-high heat, cook chicken and sausages a few pieces at a time until browned on all sides. Discard all but 2 tablespoons of drippings.
Return chicken and sausages to skillet. Stir in wine, mushrooms and salt. Heat to boiling. Reduce heat to low, cover and simmer 30 minutes or until chicken is fork tender, basting occasionally with liquid in skillet. Remove to warm platter.
In cup, blend water and cornstarch until smooth; gradually stir into hot liquid and cook over medium heat, stirring constantly until thickened.
Spoon some sauce over meat and pass remainder in gravy boat. Yield: 8 servings.